Dum Aloo

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Serve this spicy yoghurt based aloo with rice or roti.
  • PREP TIME: 30 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 6 persons
Dum Aloo


  • 2 sticks cinnamon (daal chini)
  • 4 green cardamoms (elaichi)
  • 5 cloves (laung)
  • 500 grams small potatoes
  • ½ tablespoon gram flour (besan)
  • 1-1/2 cup yogurt
  • 1-1/2 teaspoon chili powder
  • ½ teaspoon dry ginger powder (Saunth)
  • ¾ teaspoon fennel seed powder (Saunf)
  • toothpick as required
  • Oil for frying


  • 1. Grind together the cardamoms, cloves and cinnamon sticks in a spice grinder or mortar pestle. Set aside.
  • 2. Whisk yoghurt and add salt, gram flour and 1 cup of water.
  • 3. Boil potatoes till half done. Peel them while still warm.
  • 4. Heat oil in a pan. Fry potatoes on medium heat golden brown in color. Set aside.
  • 5. Heat 4 tablespoon of the oil (use same oil that was used for frying potatoes). Add red chilies and fry for a minute.
  • 6. Add the yoghurt and whisk constantly
  • 7. Add potatoes to yoghurt mixture and add ginger powder, fennel powder and ground masala that had been kept aside in the first step. Cook over medium heat for 5-10 minutes or until the curry thicken and potatoes are tender.
  • 8. Serve hot with rice or roti.


Photo credits: ticklingpalates.com
Desi Appetite
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